Pasta e Fagioli

• 1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
• 1 tablespoon extra virgin olive oil
• 1 medium or large onion, chopped
• 1 1/2 teaspoons chopped fresh rosemary
• 2 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• Pinch of sugar
• Salt and freshly ground pepper
• 1 tablespoon tomato paste
• 1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
• A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
• 6 ounces elbow macaroni or small shells (1 cup)
• 2 to 3 tablespoons chopped fresh parsley
• 2 ounces Parmesan cheese, grated (1/2 cup)

1. Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water).
2. Remove onion and bay leaf, using tongs or a slotted spoon, as directed.
3. Place a strainer over a bowl and drain beans.
4. Measure broth and top up with enough water to make 6 cups.
5. Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
6. Cook, stirring, until just tender, about 5 minutes.
7. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
8. Stir in tomatoes, add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
9. Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil.
10. Reduce heat, cover and simmer 30 minutes.
11. Stir in beans and heat through.
12. Taste and adjust salt.
13. 10 to 15 minutes before serving, stir in pasta.
14. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

recipe simmered, extra virgin olive oil, onion, rosemary, garlic, tomatoes, sugar, salt, tomato paste, red pepper, bouquet garni, elbow macaroni, parsley, parmesan cheese

Taken from cooking.nytimes.com/recipes/1016031 (may not work)